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Physical and microbial characteristics of pork loins in modified atmosphere packages.

Author(s) : MEADE M. K., MILLER M. F., RAMSEY C. B.

Type of article: Article

Summary

Influence of nitrogen, oxygen and carbon dioxide content of the atmosphere during 7, 14 or 21 day storage at 0 deg C. The results show that high contents in oxygen (45 and 66%) are required for the storage of meat during 21 days.

Details

  • Original title: Physical and microbial characteristics of pork loins in modified atmosphere packages.
  • Record ID : 1995-2345
  • Languages: English
  • Source: J. Muscle Foods - vol. 5 - n. 2
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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